Healthy Lemon Ricotta Buttermilk Pancakes

These Healthy Lemon Ricotta Buttermilk Pancakes are SO fluffy and cakey and sweet and delicious, it’s hard to believe that with every bite you take, you’re indulging in sugar free, high protein, gluten free, and guilt free goodness!

But seriously now, these are probably the fluffiest pancakes I have ever made. Like, in my entire life.

The fluffy factor makes it easy to dig into a stack of these Healthy Lemon Ricotta Buttermilk Pancakes.

And since they’re high in protein and fiber and contain healthy fats, they’re super filling too. These will keep you full for hours (unlike typical pancakes, which are made with a ton of white sugar and refined flour).

When I made these pancakes I actually wasn’t even planning on making them. I had my eye on a Lemon Ricotta Pound Cake recipe that I found and was trying to healthify. The recipe called for 4 eggs and I only had 2, so I searched online for something else I could make with lemons and ricotta.

Pancakes appeared and it was a done deal. PANCAKES IT IS.

I adapted these Healthy Lemon Ricotta Buttermilk Pancakes from Eating Well’s Blueberry Ricotta Pancakes. I provided my ingredient swaps below so you can see my thought process on altering the recipe to be sugar free, gluten free, and way healthier overall:

These Healthy Lemon Ricotta Buttermilk Pancakes are SO fluffy and cakey and sweet and delicious, it's hard to believe that with every bite you take, you're indulging in sugar free, high protein, gluten free, and guilt free goodness!

Spray a nonstick griddle with cooking spray and place over medium heat.

In a small bowl, whisk together the sorghum flour, oat flour, sweetener, baking powder, baking soda, and salt.

In a large bowl, whisk together the ricotta, buttermilk, egg, egg white, lemon zest, and vanilla extract. Dump the dry ingredients into the wet ingredients and whisk together until completely combined.

Scoop the batter onto the griddle and cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Continue this until all the batter is used up. Serve immediately with natural whipped cream, ricotta, yogurt, some pure maple syrup, and/or a side of fruit!

Nutrition Facts

Healthy Lemon Ricotta Buttermilk Pancakes

Amount Per Serving (2 pancakes)

Calories 200Calories from Fat 59

% Daily Value*

Total Fat 6.5g10%

Saturated Fat 3g15%

Cholesterol 75mg25%

Sodium 350mg15%

Total Carbohydrates 25g8%

Dietary Fiber 3g12%

Sugars 3g

Protein 10g20%

Vitamin A2%

Calcium25%

Iron8%

* Percent Daily Values are based on a 2000 calorie diet.

Now THAT’S a balanced breakfast!

Are you jealous of my forkful of these delicious fluffy pancakes? Becaaaause you should be 😉

Enjoy!

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With love and good eats,

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– Jess

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Welcome to Desserts With Benefits®! My name is Jessica and there’s a good chance I’m eating cake as we speak (healthy cake, of course)! Here at DWB, we use good-for-you ingredients to make balanced treats we can feel good about eating. (Read More »)

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